Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Barley Mushroom Soup
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 ounces dried porcini mushrooms
2 cups hot water, for soaking
2 tablespoons olive oil
2 celery ribs, sliced
1 onion, chopped
1 carrot, chopped
1 pound fresh cremini mushrooms or button mushroom, sliced
6 cups water, for soup
3/4 cup barley
salt and pepper
1/4 bunch fresh parsley, leaves chopped
1/2 teaspoon thyme
directions
Combine the dried mushrooms and hot water. Let soak for 30 minutes. Drain mushrooms; strain soaking liquid in a paper coffee filter, set aside.
In a large pot, add oil over med-high heat. Add celery, onions, carrot and cook until soft. Add the fresh mushrooms, cook until slightly brown.
Add the rehydrated mushrooms and strained soaking liquid, remaining water and bring to a boil. Add the barley and seasoning, cover and simmer about 45 minutes.
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